Parsley Chutney | South Indian Style Parsley Thogayal

5 from 2 votes

Parsley Chutney | South Indian Style Parsley Thogayal

A delicious, flavorful South Indian style chutney/thogayal prepared with parsley and onion. This chutney is an excellent accompaniment for rice, idli & dosa.

Prep Time10

Cook Time15

Cooling Time10

Total Time25

Course: Entree, sauces and spreads

Cuisine: South Indian

Keyword: Parsley Chutney

Servings:

Calories: 69kcal

Author: Srividhya G

Ingredients

1 cup Flat Leaf Parsley loosely packed
1 tbsp Mustard Seeds
1 tbsp Urad Dal
3 Dried Red Chilies
½ Onion
1 tsp Salt
2 tsps Tamarind Paste
2 tbsps Water
2 tsps Oil

Instructions

Chop the onion roughly into small cubes. Wash the parsley and pat it dry. Heat a pan and add two tsps of oil. When the oil is hot, add the mustard seeds, urad dal, and dried red chilies. Roast till the urad dal turns golden brown. Then set it aside. Take a ½ tsp of this tempering and set it aside to add later.
Now in this same kadai, add the onions and fry for a couple of minutes.
Then add the parsley and cook until it wilts. Allow it to cool.
Grind the onion, parsley along with salt and tamarind paste first. Then add the urad dal, mustard seed, red chili mixture and grind it coarsely. If required sprinkle some water but not more than 2 tbsps.
Finally, add the ½ tsp of tempering and serve it with idli or dosa or rice.

Notes

As we grind mustard seeds(it is a natural preservative) along with the chutney, the shelf life of this chutney is comparatively more prolonged than other ones. You can refrigerate it for one week too.
Instead of tamarind paste, you can add betelnut size of tamarind as well.
Adjust salt and spices as per your preference.
You can reduce the parsley or add more onion or coconut if you are trying parsley for the first time.

Nutrition